Savory Potato and Egg Hash
Savory Potato and Egg Hash
Ingredients
For the Hash
- 1 1/2 pounds potatoes, Russet or Yukon Gold, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Eggs
- 4 large eggs
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- hot sauce, as needed, for serving
Instructions
- 1
Place the diced potatoes in a large microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave on high for 5-7 minutes, or until slightly tender but still firm. Alternatively, par-boil in salted water for 5-7 minutes.
⏱️ 7 min
- 2
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 5-7 minutes until softened.
⏱️ 7 min
- 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the par-cooked potatoes, salt, black pepper, and paprika. Spread the potatoes in an even layer.
⏱️ 2 min
- 4
Cook the potato mixture undisturbed for 5-8 minutes, allowing the potatoes to brown and crisp on the bottom. Stir and cook for another 5-7 minutes, until potatoes are tender and nicely browned all over.
⏱️ 15 min
- 5
Create four small wells in the hash mixture using the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
⏱️ 2 min
- 6
Reduce the heat to medium-low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
⏱️ 8 min
- 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately with hot sauce on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Potato and Egg Hash
Ingredients
For the Hash
- 1 1/2 pounds potatoes, Russet or Yukon Gold, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Eggs
- 4 large eggs
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- hot sauce, as needed, for serving
Instructions
- 1
Place the diced potatoes in a large microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave on high for 5-7 minutes, or until slightly tender but still firm. Alternatively, par-boil in salted water for 5-7 minutes.
⏱️ 7 min - 2
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 5-7 minutes until softened.
⏱️ 7 min - 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the par-cooked potatoes, salt, black pepper, and paprika. Spread the potatoes in an even layer.
⏱️ 2 min - 4
Cook the potato mixture undisturbed for 5-8 minutes, allowing the potatoes to brown and crisp on the bottom. Stir and cook for another 5-7 minutes, until potatoes are tender and nicely browned all over.
⏱️ 15 min - 5
Create four small wells in the hash mixture using the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
⏱️ 2 min - 6
Reduce the heat to medium-low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
⏱️ 8 min - 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately with hot sauce on the side, if desired.
⏱️ 2 min